Describe the holding equipment used in quantity food service and the rules for safe holding.

1. 1 · Open in two lines. Holding keeps cooked food hot or cold, safe and attractive between cooking and service. It must be brief and temperature-controlled.
2. 2 · Sketch a bain-marie. [Sketch: counter with a hot-water well heated from below, food containers sitting in it, thermometer]
3. 3 · Holding equipment.
   • Bain-marie, hot cupboard, heated trolley.
   • Chafing dish, insulated containers, heat lamps.
   • Refrigerated counters and salad bars.
4. 4 · Rules for safe holding.
   • Hot above 60°C, cold at 5°C or below.
   • Preheat; food in hot; check and record temperatures.
   • Cover, stir, hold briefly; never mix batches; reheat once.
5. 5 · In food service. Heated trolleys keep hospital meals hot from kitchen to ward.
6. 6 · Close in one line. Hot hot, cold cold, never in between.

Scoring tip: State both temperatures clearly; examiners look for the numbers and the danger zone.